sponge cake - 7 " / 18 cm cake mould

Ingredients: (can make 24 mini cupcakes)
- 4 eggs
- 80 g granulated sugar
- 80 g sifted twice cake flour
- 34 g unsalted butter
- 1/3 tsp vanilla extract

1. Preheat the oven to 350 F.

2. Line the cake pan with parchment paper.

3. Melt the butter by microwave for 20 - 30 seconds. Add vanilla extract.

4. Separate egg white and egg yolk. And separate the sugar in half.

5. Wipe the bowls and whisk with vinegar.

6. Whisk the egg yolk and half sugar until light yellow. At ribbon stage.

7. Add butter and whisk until combine.

8. Whisk the egg white with medium speed. Until it Become bubbles, separate the rest of sugar and add to the egg white while whisking. Then turn the faster speed to whisk until it turn to peak form.

9. Use rubber spatula to fold 1/3 egg white to egg yolk mixer. Then add 1/3 cake flour. Fold it until mixed. Keep adding the 1/3 egg white and 1/3 flour and folding in egg yolk. Until all the batter mix together.

10. Pour the batter into the mould and give several taps to get rid of excess air. 

11. Bake for 30 minutes or inside the cake reach 210 F.

10. Upside down the cake and rest for 15 minutes. Remove the sponge from the mould and peel off the baking paper. Leave it cool.

For 6 " / 15 cm cake mold:
- 3 eggs
- 60 g granulated sugar
- 60 g sifted cake flour
- 25 g unsalted butter
- 1/4 tsp vanilla extract

For 8 " / 20 cm cake mold:

- 5 eggs

- 100 g granulated sugar

- 100 g sifted cake flour

- 45 g unsalted butter

- 1/2 tsp vanilla extract

note:
If you won't have cake flour. Use have corn starch, use 50 g of all-purpose flour and 10 g of corn starch to replace 60 g cake flour.

Ref: http://www.christinesrecipes.com/2016/08/sponge-cake-separated-eggs-method.html

I used it to make a mango cake with vanilla sugar syrup brush between the layers of cake.

vanilla sugar syrup:

- 40 ml hot water

- 25 g sugar

- 1 tsp vanilla extract

cookie press cookies - make 120 to 150 cookies

ingredients:
- 1 1/2 cups unsalted butter
- 1 cup sugar
- 2 large egg yolks (** or substitute with 2 medium egg yolks **)

- 1 whole large egg (** with 2 medium whole eggs **)
- 2 1/4 to 2 1/2 cups sifted all-purpose flour (add no more than a cup of sifted flour if necessary)
- 1/2 cup sifted all-purpose flour (vanilla favor) or 1/2 cup cocoa powder (chocolate favor)

- 1/4 tsp salt
- 1 tbsp pure vanilla extract for vanilla favor or 1 tbsp chocolate extract for chocolate favor

- Coloured sanding sugar, sprinkle, etc for decorate

1. Preheat the oven to 350 F degrees.

2. In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, egg white, flour, salt, and vanilla.  Mix thoroughly.  Cookie dough should have ice-cream look.  If too liquidly, add 1 tbsp flour, once at a time.  If too dry, add 1 tbsp milk, once at a time.

3. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet.  Decorate the cookies.

4. Bake until the cookies are lightly browned, 14 - 15 minutes.  To ensure even baking, rotate sheet halfway through the baking process.  Transfer to a wire rack, and let cool.

**At least make quadruple for each year 

sake lees salmon

sake lees marinade ingredients:

- 1/2 cup kasuzuke (sake kasu a by-product of the sake making process)
- 2 Tbsp. sake (rice wine)
- 3 Tbsp. mirin
- 1/4 cup of water
- 3 Tbsp. brown sugar

1. Mixed all the ingredients of marinade. And keep it in the refrigerator until use.

ingredients:

- 2 tsp shio koji 

- 2 tsp sake lees marinade

- 1 salmon or other fish fillet

1. Spray some oil on aluminum foil

2. Marinade salmon with shio koji and sake lees marinade on the aluminum foil

3. Put the fish skin on the bottom, fold the aluminum foil

4. Keep the fish in the refrigerator. Marinade the fish at less 2 hours or a day before

5. Preheat oven at 450 degree.

6. Bake the salmon around 25 minutes or until the fish cooked

vanilla cupcakes in ice-cream cones

ingredients: ( make 30 regular size cupcakes)

- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract

- 30 ice-cream cones

1. Preheat oven to 325 degrees. Coat muffin pans with butter; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about 2/3 full. 

4. Add the ice-cream cones upside down on each batter.

5. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, add frosting on top and decorate with sprinkles.

Ref: http://www.marthastewart.com/353205/billys-vanilla-vanilla-cupcakes

personalize mug

tools:
- oil base marker, such as sharpie
- ceramic mug or glasses

1. Clean your mug and decorate it with markers. If make error, you can wipe it with paper towel immediately.

2. Let it dry for 1 hour.

3. Bake in the oven from lower temperature to 450F degrees. And bake it at 450F for 20 minutes.

4. Turn off the oven, keep the door closed, and let it cool down. Better to keep it overnight.

homemade yogurt

ingredients:
- 3 1/2 cups milk
- 4 tbsp instant milk powder

- 2 tbsp plain yogurt that contains live cultures

1. Mix 1 cup of milk and instant milk powder.

2. Add the rest of the milk together, then boil until thermometer reach 85C degree.

3. Remove from the heat and let it cool until room temperature.

4. Mean while, sterilize all the yogurt jars. I use baby bottle sterilization to clean the jars.

5. Pull some milk out, mix with yogurt until all combine.

6. Mix everything together. Pull it to individual yogurt jars.

7. Put them all in the yogurt machine and start heating.

8. After 8 to 10 hours the yogurts are done. You can eat it when they are warm, or keep them in refrigerator when they cool down.

*you can follow the instruction and recipes of your yogurt making machines 

*note: it's perfect to sweeten with fruit enzyme. They are perfect match!!

banana bread

ingredients:
- 3 ripe banana (熟透的香蕉)
- 1 egg (雞蛋) 

- 1/3 cup (60g) melted butter (牛油, 先行融化), or 50ml vegetable oil

- 1/2 cup (100g) white or brown sugar, brown sugar will get darker colour (糖, 白糖或黃糖都可以。如果喜歡深色些，就用黃糖啦)
- 1 tsp vanilla extract (雲呢拿香油) 

- 1 tsp baking soda (蘇打粉)

- pinch of salt (鹽, 少許)

With milk:
- 1½ cup (245g) plain flour / all-purpose flour (中筋麵粉)

- 1/4 to 1/2 cup milk, depends the batter (牛奶，視乎麵糊的濕度而定）

Or with sourdough starter:
- 1 1/8 cup (144g) plain flour / all-purpose flour (中筋麵粉)

- 1 tbsp instant milk powder (optional) (奶粉)
- 1/2 cup sourdough starter (麵種)

- 1 cup semi sweet chocolate chips (少甜朱古力粒)

**** The ingredients will be listed again @ below ****
-------------------------------------------------------------

- 3 ripe banana (熟透的香蕉)

- 1 egg (雞蛋)
- 1/3 cup (60g) melted butter (牛油, 先行融化), or 50ml vegetable oil
- 1/2 cup (100g) white or brown sugar, brown sugar will get darker colour (糖, 白糖或黃糖都可以。如果喜歡深色些，就用黃糖啦)
- 1 tsp vanilla extract (雲呢拿香油)
- 1 tsp baking soda (蘇打粉)
- pinch of salt (鹽, 少許)

1. Preheat the oven to 350F. (先把焗爐預熱到175C/350F.) 

2. Mash well the banana, add butter, sugar, vanilla extract, baking soda and salt.  Mix well. (壓爛的香蕉成蓉,，加入融化了的牛油、糖、蛋、雲呢拿香油、蘇打粉和鹽，拌勻。)

With milk:
- 1½ cup (245g) plain flour / all-purpose flour (中筋麵粉)
- 1/4 to 1/2 cup milk, depends the batter (牛奶，視乎麵糊的濕度而定）

Or with sourdough starter:
- 1 1/8 cup (144g) plain flour / all-purpose flour (中筋麵粉)
- 1 tbsp instant milk powder (optional) (奶粉)
- 1/2 cup sourdough starter (麵種)

3. Add "with milk" or "with sourdough" ingredients, mix well. (加入With milk或With sourdough starter的材料，拌勻。) 

- 1 cup semi sweet chocolate chips (少甜朱古力粒)

4. Add chocolate chips and mix well. (加入朱古力粒拌勻。)

5. Light coated the pan with butter.  Pour the batter in the pan.  Bake about 1 hour.  If insert the toothpick in the middle of the cake, and pull out is clear,  the banana bread is done.  Set aside until cool. (在糕盤底部及四週，輕輕掃上少許牛油。把拌好的粉漿倒入糕盤。放入焗爐約1小時。可以用一枝針插入中間部分，拿出的針沒有粉漿黏著的話，即是蛋糕熟了。放在鐵架上待涼。 )

note (溫馨提示)：

This is an easy recipe, don't need a hand mixer, use spatula or wooden spoon is ok.
(這個食譜非常簡單，不用打蛋器，只需要一個木匙羹或膠刮。)

Original recipe from: www.christinesrecipes.com/2008/04/banana-cake-recipe.html

shio koji

ingredients:
- 200 g (7.05 oz) rice koji (it can find @ Japanese store)
- 4 tbsp. (50 g) sea salt (salt can be 10-30% of koji quantity - Do not use table salt.)
- 1 cup good water

1. In a large bowl, rub the koji grains into smaller pieces with hands.

2. Add salt and rub until all mixed.

4. Add water and rub again.

5. Transfer to sterilized container with a lid. Koji gain must cover with water, add more water if needed.

6. Ferment the shio koji at room temperature without sunlight, mix it once a day.  After 1 to 2 weeks or more, it depends on the room temperature.  If cooler, it takes longer to fully ferment.  The shio koji taste will change from salty to sweet.  And shio koji will become thicker. Store in the refrigerator for up to 6 months.

Original Recipe from Namiko Chen of Just One Cookbook.